PEPPER Paprika 4″sq

This variety is traditionally used for drying, grinding and turning into paprika. It also makes a lovely fresh pepper. It is classed as a sweet pepper with just a ‘hint’ of heat, but when the flesh is dried and ground it rings with a very understated hint of peppery zing. It doesn’t bite but does dry nicely with a hint of spiciness.
A prolific bearer of 4–6″ long and 1” wide at the shoulder, wrinkled tapered pendant fruits. Pick red, dry and grind into sweet paprika or string into decorative ristras, or enjoy fresh, although skins are a little tough.
Scoville heat units: 0 – 1,000
Open Pollinated

71 days